Dale Degroff, in his book The Craft of the Cocktail, lists a recipe for a cocktail called the Bloodhound that includes raspberries, both sweet and dry vermouth, and a prodigious amount of gin. This cocktail appeared in a lot of cocktail collections in the '20s and '30s, when people apparently couldn't get enough of vermouth (and gin). With Dale's blessing (he says it's okay to use "seasonal fruit"), I re-created this cocktail with blackberries. Yikes. It tasted like...a big old wallop of gin and vermouth. If I wanted a mouthful of gin I would be drinking a martini, already, so I set about tinkering and adjusting proportions.
I was all set to print only a version using local fruits, but at the last minute I decided to try this with the raspberries, as per the original recipe. (Raspberries and gin are good friends - a quick google search will yield lots of recipes for martinis made with gin and chambord.) At first I thought I liked the raspberry one better (embarassing, since this blog is supposed to be all about the local produce, and raspberries come from California), but the second time I tried the Bloodhound #2, I discovered, all of a sudden, an unexpected and fascinating complexity. Berries - vermouth - gin. Yes. So I struck upon an analogy - the Bloodhound #1 is a Mr. Bingley sort of cocktail. Friendly, immediately charming. Curly blonde hair, if you watched the 5-hr BBC special. The Bloodhound #2 is a Mr. Darcy sort of cocktail. Handsome, much less accessible, but with unexpected depth and charm. Jane Austen fans and mixologists alike rejoice.
The Bloodhound #1
Sweet burst of raspberry on the opening note - vermouth, gin and lemon play second fiddle in a symphony of deliciousness.
8 raspberries
1.5 oz gin
.5 oz sweet vermouth
.5 oz dry vermouth
.25 oz lemon juice
splash of sugar syrup (or a bit more, to taste)
The Bloodhound #2
Vermouth comes through a little more strongly in this one. The sweetness of the berries and a bit of bite from the gin and vermouth blend together into a drink that is dark, mysterious, and rewarding. If the vermouth-y taste is too much for you, you can try cutting it with a little more lemon juice and sugar syrup. Don't add too much, though (by this I mean less than 1/4 oz of each) - or that's all you'll be able to taste.
8 blackberries
1.5 oz gin
.5 oz sweet vermouth.
.5 oz dry vermouth
.25 oz lemon juice
.25 oz sugar syrup
I think I say this every time you post, but I miss exploring new (and old) drinks with you. This sounds absolutely fabulous.
ReplyDeleteAnd I loved the literary reference. All hail Jane Austen and the BBC version of Pride and Prejudice!
You are welcome to say it as much as you like. You were a good taste-tester. :)
ReplyDeleteI feel like you missed out on an opportunity here--why label them #1 and #2 when you could be calling them the Bingley Bloodhound and the Darcy Bloodhound?
ReplyDeleteHrmm...good point. Drink variations often have numbers after them (Zombie #1, Zombie #2, etc), but Bingley and Darcy would be a lot more memorable.
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ReplyDeleteThis is a nice variation, but I dare say I think the prominence of the vermouth and gin is more to early cocktail'ers taste buds. I'm drinking a strawberry Bloodhound right now in the more traditional proportions and with no sweeteners, and I rather enjoy how the strawberries seem to play chorus line to the alcohols. Having said that, your recipes are tasty if not a little sweetened-up for this traditionalist. Are you, perchance, as tart as your drinks?
ReplyDeleteSorry, couldn't resist...